Mushroom and Sage Rice Pilaf is an earthy and perfectly seasonal side dish full of fall flavors. This dish is quick and easy to make and will become your new favorite rice dish.

Mushroom and sage rice pilaf on a silver plate

What is the difference between white rice pilaf and just rice?

Rice is just rice boiled in water and served plain. Pilaf is rice cooked in a flavored liquid that can have added meat or vegetables. It’s pretty versatile dish that will not only be perfect for fall, but can also be a holiday side dish and can take you through the entire year.  Just flow with the seasons.

The rice in the foreground with a stuffed pork loin in the background

Whenever I cook rice, I like to toast it first preferably in butter because it adds an extra nutty flavor to the rice. Another rice tip  I have is cooking the rice in chicken stock. Why use water? Because stock has so much flavor that gets absorbed by the rice for extra flavor.

The rice dish from overhead served with cornbread stuffed pork loin

Call me the crazy sage lady because when fall arrives because I use this herb whenever I can. This Mushroom and Sage Rice Pilaf was a side dish to complement a cornbread, apple cranberry stuffed pork loin (recipe link below) that I recently made (there’s that sage again). These two dishes together  made for a delicious and comforting Friday night meal and we enjoyed leftovers all weekend.

Serving suggestion: This rice pilaf is perfect with Cornbread, Apple & Cranberry Stuffed Pork Loin

Cornbread apple cranberry stuffed pork loin sliced on a board with fresh sage

By the way, this rice also makes for a delicious, quick snack right of the fridge when you need to eat something quickly to take tylenol when you’ve just hit your head, just sayin’…

Yield: 4

Mushroom and Sage Rice Pilaf

Rice cooked with mushrooms and sage served on an oval pewter dish

Mushroom and sage rice pilaf is an earthy and perfectly seasonal side dish full of fall flavors. This dish is quick and easy to make and will become your new favorite rice dish. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 16 ounces mushrooms, sliced
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, finely chopped or grated
  • 1 tablespoons fresh sage, chopped extra for garnish
  • 1/4 teaspoon salt
  • Small pinch ground black pepper
  • 1 cup long grain rice
  • 1/2 cup orzo pasta
  • 2 cups chicken or vegetable stock

Instructions

  1. To a large saucepan add the oil butter over medium heat.
  2. Add the mushrooms and onions, cook until mushrooms brown and onions soften, about 8 minutes.
  3. Stir in the garlic and sage, salt and pepper, cook for 2 minutes.
  4. Add the rice and orzo and cook stirring for 5 minutes.
  5. Add the stock and stir until everything is mixed well.
  6. Cover and bring to a simmer, cook for 15 minutes until the rice is tender.
  7. Serve the rice garnished with extra sage.

Nutrition Information

Yield

4

Serving Size

1/2 cup

Amount Per Serving Calories 336Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 71mgSodium 351mgCarbohydrates 27gFiber 3gSugar 4gProtein 21g